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Normally people use about the same amount of flour and butter, but you can without problem have the half amount in butter, but the puff pastry will be more dry. This would lead to a recipe of approximately: 200g flour 100g butter at room temp 100g cold water some salt


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Did you chill the puff pastry before putting it in the oven? Most of the recipes say that after rolling it out you should wrap it in plastic wrap and chill it in the refrigerator for 20-30 minutes before baking. Here's a few random recipes from the web that all call for a chill down: finecooking.com bbcgoodfood.com foodnetwork.com


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There are a few things that may be wrong here: Oven not pre-heated enough: how long you need to preheat depends on the oven, but for 200 degrees C I'd give it 20 minutes. If your oven has not pre-heated enough it will be at too low a temperature the butter and will melt rather than turn to steam, which is what gives you lift Oven at too low a temperature: ...


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If you use something other than puff pastry it's not a Torte Milanese anymore, and other kinds of pastry will not hold together in the same way puff pastry does. Puff pastry's layers provide a certain amount of strength and will help keep the shape when sliced, other pastries will crumble much more easily. You can use short crust or any other pastry, it ...


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I think I know exactly what your problem with this pastry has been. You alluded to it here: Would this cheat puff pastry really work? I stressed in my answer to that question that the butter must be kept cold while making the pastry and up to the point that you put it in the oven. I'm nearly certain that keeping your dough cold enough has been your problem. ...


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Yes, that will work just like traditional methods. That's the real deal, it's not even a cheat, it's just smart. BTW, the last line in your question raised my eyebrows. In puff pastry there is no waiting "for the butter to get softer so that it flattens". The butter is flattened (or sliced) with brute strength while the butter is still ice cold. That's ...


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The prime culprit for toughness in my pastries is too much gluten development. Usually this occurs for me through one of the following: overhandling or kneading the dough. Technically, every time you rearrange the dough. too much time between mixing and oven. Gluten develops all by itself - albeit very slowly. too high a ratio of gluten to water. This ...



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